Literature DB >> 28433319

Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing.

Leticia Mora1, Elizabeth Escudero1, Keizo Arihara2, Fidel Toldrá3.   

Abstract

Keywords:  ACE-inhibitory peptides; Antihypertensive effect; Iberian ham; Mass spectrometry

Year:  2015        PMID： 28433319     DOI： 10.1016/j.foodres.2015.11.005

Source DB:  PubMed          Journal:  Food Res Int        ISSN： 0963-9969            Impact factor:   6.475


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  4 in total

1.  Effect of moderate and regular consumption of Cinco Jotas acorn-fed 100% Iberian ham on overall cardiovascular risk: A cohort study.

Authors:  Emilio Márquez Contreras; Ignacio Vázquez-Rico; Agueda Baldonedo-Suárez; Sara Márquez-Rivero; Jesús Jiménez; Francisco Machancoses; Rocío Morano-Báez; Antonio León-Justel
Journal:  Food Sci Nutr       Date:  2018-10-25       Impact factor: 2.863

Review 2.  Potential "biopeptidal" therapeutics for severe respiratory syndrome coronaviruses: a review of antiviral peptides, viral mechanisms, and prospective needs.

Authors:  Tolulope Joshua Ashaolu; Asad Nawaz; Noman Walayat; Ibrahim Khalifa
Journal:  Appl Microbiol Biotechnol       Date:  2021-04-19       Impact factor: 4.813

Review 3.  ACEI-Inhibitory Peptides Naturally Generated in Meat and Meat Products and Their Health Relevance.

Authors:  Leticia Mora; Marta Gallego; Fidel Toldrá
Journal:  Nutrients       Date:  2018-09-07       Impact factor: 5.717

4.  Beneficial Impact of Pork Dry-Cured Ham Consumption on Blood Pressure and Cardiometabolic Markers in Individuals with Cardiovascular Risk.

Authors:  Silvia Montoro-García; Ángeles Velasco-Soria; Leticia Mora; Carmen Carazo-Díaz; David Prieto-Merino; Antonio Avellaneda; Domingo Miranzo; Teresa Casas-Pina; Fidel Toldrá; José Abellán-Alemán
Journal:  Nutrients       Date:  2022-01-11       Impact factor: 5.717
  4 in total

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